Description
A moist and tender cake combining fresh zucchini and raspberries, lightly flavored with lemon, finished with creamy lemon‑cream cheese frosting.
Ingredients
- 3 cups shredded zucchini (squeezed dry)
- 3 large eggs
- 1 cup oil (or melted butter)
- 2 tsp vanilla extract
- 2 cups sugar
- 3 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 Tbsp lemon juice
- 2½ cups fresh or frozen raspberries
- Frosting: 8 oz cream cheese, ½ cup butter, 2–3 Tbsp lemon juice, 4 cups sifted powdered sugar
Instructions
- Preheat oven to 350°F. Grease two or three 9‑inch round pans.
- Shred zucchini and squeeze out excess moisture.
- In a bowl or stand mixer, beat zucchini, eggs, oil, vanilla, sugar, and lemon juice until well combined.
- Add flour, baking powder, baking soda, and salt; mix on medium for about 2–3 minutes until fluffy.
- Gently fold in raspberries to avoid crushing.
- Divide batter among pans; bake 30–35 minutes (for 3 pans) or slightly longer for 2 pans until a toothpick comes out clean.
- Let cakes cool completely.
- For frosting: beat cream cheese and butter until smooth, gradually add powdered sugar one cup at a time, then lemon juice; beat until fluffy.
- Assemble cake: layer and frost between layers; optionally frost top (leave sides naked for a rustic look).
Notes
- Squeeze zucchini thoroughly to prevent a soggy cake.
- Mix batter just until combined to preserve raspberry shape.
- Let cake cool fully before frosting to avoid melting cream cheese.
- Use sifted powdered sugar for smooth frosting.
- Serve chilled or at room temperature; store refrigerated for up to 4 days.